Red Velvet Cake For Two (Eggless)
This Red Velvet Cake For Two is a small serving cake perfect for a small family or a couple! The cake is soft, moist, fluffy, tender, and topped with delicious cream cheese frosting. If you want to make a quick red velvet treat without eggs for your loved ones, this recipe is for you.
Ingredients
For The Cake
- ¾ cup (90g) all-purpose or cake flour
- ½ tablespoon (3g) cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoon (28g) unsalted butter softened to room temperature
- 2 tablespoon (30ml) sunflower oil (or any neutral-flavored)
- ¼ cup + 2 tablespoon (75g) granulated sugar
- ½ cup (120ml) milk
- 1 teaspoon white vinegar (to mix with milk)
- 1 teaspoon vanilla
- ¼ teaspoon white vinegar
- 1 teaspoon red gel food coloring or as required
For Cream Cheese Frosting
- 75 g cream cheese softened to room temperature
- 30 g unsalted butter softened to room temperature
- 80 g icing sugar or as required
- A pinch of fine sea salt
- ¼ teaspoon vanilla extract
Instructions
Making The Cake
- Preheat the oven to 350°F (180°C). Grease one 6-inch cake pan and line it with parchment paper. Lightly grease the parchment paper as well.
- Add 1 teaspoon of whiter vinegar to the milk, mix well, and set it aside. If you have store-bought buttermilk, you can use it instead of buttermilk substitute.
- Add flour, cocoa powder, baking soda, baking powder, and salt in a small bowl. Whisk well and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a hand-held electric mixer, beat butter and sugar until well combined.
- Add oil and vanilla and beat until the mixture is light and fluffy. Then, add ¼ teaspoon white vinegar and red food coloring and beat until well incorporated.
- Now, add dry ingredients and buttermilk and mix until just combined. Scrap the sides and bottom of the bowl.
- Pour the batter into the prepared pan and bake the cake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place it on a wire rack. Let it cool completely before removing it from the pan.
Making The Cream Cheese Frosting
- Using a hand-held or stand mixer fitted with the paddle attachment, in a large bowl, beat cream cheese and butter at medium speed for about two minutes or until smooth.
- Add icing sugar, vanilla, and a pinch of salt. Mix at low speed for a few seconds or until the sugar is incorporated.
- Then increase the speed to high and continue beating for 3-4 minutes or until everything is well combined and the frosting is creamy and smooth.
- If your frosting is too thin, add more sugar. If it is too thick, add one or two teaspoons of milk. The frosting should be creamy and smooth but not too thin and runny.
- Use the frosting immediately to frost and decorate the cake.
Storing Suggestions
- The cake without frosting can be stored, tightly covered, at room temperature for 2 days.
- Store the leftover cake, tightly covered, in the refrigerator for up to a week.
- The cake can be frozen without frosting, tightly covered, for up to three months. When ready to use, thaw the cake in the fridge overnight and bring it to room temperature before frosting or serving.
Notes
- Measuring: Measure the ingredients correctly. If you have a kitchen scale, weigh the ingredients for the best result.
- Milk: To make a buttermilk substitute, use full-fat or whole milk. You can also use low-fat milk but do not use fat-free dairy.
- White Vinegar: We need buttermilk to make this Red Velvet Cake For Two. But I have made a homemade buttermilk substitute by mixing vinegar into milk. So, the recipe requires the use of vinegar twice. First, I used vinegar to make the buttermilk and added it again into the butter mixture. Adding vinegar to the batter will help enhance the cake's red color.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake dry and denser.
- Baking: Every oven is different, so keep an eye on the cake after 20 minutes of baking. Overbaking will make the cake dry and dense.
- Cream Cheese: Use the original cream cheese block and not the spread.
- Frosting: This frosting is perfectly sweet for my family. But, if you want thicker and sweeter frosting, add more sugar, one or two teaspoon at a time, until you get the desired consistency and sweetness.
Nutrition (Approximate Values)
Calories : 301kcalCarbohydrates : 39gProtein : 4gFat : 15gSaturated Fat : 5gPolyunsaturated Fat : 1gMonounsaturated Fat : 9gTrans Fat : 0.3gCholesterol : 19mgSodium : 170mgPotassium : 83mgFiber : 1gSugar : 21gVitamin A : 219IUVitamin C : 0.1mgCalcium : 50mgIron : 1mg
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